Tricolor Quinoa with Roasted Corn and Tomato
Tricolor Quinoa Salad with Roasted Corn and Tomatoes
1 cup tricolor quinoa
2 cups of water
4 tablespoons extra virgin olive oil, divided
1-pint grape tomatoes
2 ears of fresh corn, cut off cobb
1 lime, juiced
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 cups baby arugula
1/4 cup crumbled feta or goat cheese
Rinse quinoa using fine mesh sieve. Bring 2 cups of water and 1 cup of quinoa to a boil. Once boiling, cover and reduce heat and cook for 12 more minutes until all water is absorbed.
Preheat oven to 400◦. Place 1 pint of grape tomatoes on parchment-lined rimmed sheet pan and drizzle with extra virgin olive oil and season with salt. Roast for 15 minutes until tomatoes are popped and wrinkled. Set aside.
Cut off corn kernels of a corn cob. Heat 1 tablespoon of extra virgin olive oil in sauté pan. Add corn kernels and a pinch of salt and sauté for 3-4 minutes. Set aside.
Transfer cooked quinoa to a large mixing bowl and drizzle with 2 tablespoons extra virgin olive oil, lime juice and season with salt and pepper and stir. Add in roasted tomatoes, sautéed corn, and fresh arugula leaves and gently fold together until mixed. Top quinoa with feta cheese to serve.
